‘Surimi’ means ‘finely ground fish meat (or other seafood)’ in Japanese. Fish Balls, ‘Chikuwa’ (tube-shape Japanese Fishcake) and Crab Sticks, they are made from Surimi. If you have a food processor, Surimi is easy to make. Home-made Surimi is not necessarily cheaper, but you know exactly what is in it. And variations are endless.
About 1 cup
200g White Fish Fillets *soft fish recommended, e.g. Cod, Blue Grenadier (Hoki), etc.
1/2 Egg White *optional
1 pinch Salt
2 tablespoons Sake (Rice Wine)
1 teaspoon Sugar
1 to 2 tablespoons Potato Starch OR Corn Starch Flour
- Remove bones and skin from Fish Fillets and cut into small pieces. Place in a food processor, add Egg White, Salt, Sake and Sugar, and process until smooth. Add Potato Starch OR Corn Starch to firm up as required.
- *Note: If you have Suribachi (Japanese Mortar), you can grind this paste further until gelatinous texture is achieved.
- *Note: You can mix extra ingredients such as Ginger, Spring Onion, Vegetables or Mushrooms with this paste, season with extra Salt and Spices, form into balls or bars, and cook in soup or fry in the oil.